Corned Beef, Sweet Potato and Bean Hash with Chimichurri
Corned beef: for me, a nostalgic taste of my childhood, for others, maybe slightly less fond memories... but, wherever you sit on the spectrum, this recipe is a revelation and you simply have to give it a go!
This dish takes its inspiration from Mexico with garlic, paprika and cumin forming the backbone of the flavour profile and a vibrant chimichurri across the top providing the zing. The sweet potatoes and courgettes are roasted and charred; the red onion is caramelised until sweet and sticky; then the star of the show, the corned beef, is crisped up to perfection. A one pan wonder and healthy to boot - step out of your comfort zone and make this dish!
Corned Beef, Sweet Potato and Bean Hash with Chimichurri
Serves 2
oil
250g sweet potato, peeled and cooked into chunks
1 tsp garlic powder
1 courgette, cut into chunks
2 tbsp fresh parsley, finely chopped
1 lime, juice and half the zest
pinch of cayenne pepper
1 red onion, sliced
2 garlic cloves, sliced
1 tsp sweet paprika
½ tsp cumin seeds
250g corned beef, cut into chunks
400g tin black beans, drained and rinsed
Heat the oven to 200C/Gas 7. Put the sweet potatoes and courgettes in a roasting tin, drizzle with oil, season with salt, pepper and the garlic powder. Roast for 20 minutes.
Meanwhile, mix the the parsley with the lime zest and juice and cayenne to make the chimichurri salsa. Set aside.
Heat a good glug of oil in a wide frying pan and cook the onion for 5 minutes until softened and starting to caramelise. Add the garlic, paprika and cumin seeds. Cook, stirring, for 2 more minutes.
Add the corned beef and black beans, stirring gently and cook until heated through and turning crisp. Season and serve with the chimichurri drizzled over the top.
This dish takes its inspiration from Mexico with garlic, paprika and cumin forming the backbone of the flavour profile and a vibrant chimichurri across the top providing the zing. The sweet potatoes and courgettes are roasted and charred; the red onion is caramelised until sweet and sticky; then the star of the show, the corned beef, is crisped up to perfection. A one pan wonder and healthy to boot - step out of your comfort zone and make this dish!
Corned Beef, Sweet Potato and Bean Hash with Chimichurri
Serves 2
oil
250g sweet potato, peeled and cooked into chunks
1 tsp garlic powder
1 courgette, cut into chunks
2 tbsp fresh parsley, finely chopped
1 lime, juice and half the zest
pinch of cayenne pepper
1 red onion, sliced
2 garlic cloves, sliced
1 tsp sweet paprika
½ tsp cumin seeds
250g corned beef, cut into chunks
400g tin black beans, drained and rinsed
Heat the oven to 200C/Gas 7. Put the sweet potatoes and courgettes in a roasting tin, drizzle with oil, season with salt, pepper and the garlic powder. Roast for 20 minutes.
Meanwhile, mix the the parsley with the lime zest and juice and cayenne to make the chimichurri salsa. Set aside.
Heat a good glug of oil in a wide frying pan and cook the onion for 5 minutes until softened and starting to caramelise. Add the garlic, paprika and cumin seeds. Cook, stirring, for 2 more minutes.
Add the corned beef and black beans, stirring gently and cook until heated through and turning crisp. Season and serve with the chimichurri drizzled over the top.
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